Green Chile


Chile verde con carne

Ingredients

Base

  • ~2 pounds boneless pork shoulder (or beef chuck)
  • 1 yellow onion
  • 2 tsp oregano
  • 2 tsp cumin
  • 12 tsp coriander
  • 14 tsp cayenne
  • 2–3 tsp kosher salt

Sauce

  • ~12 tomatillos (about 4 cups once quartered)
  • 2–3 new mexico / anaheim / poblano chiles
  • 2–3 jalapenos
  • 6 garlic cloves
  • 212 cups chicken stock (+ more as needed)

Additional

  • ~2 pounds yukon gold potatoes

Method

Prep

  • Peel garlic
  • Seed and stem chiles
  • Peel, wash, and quarter tomatillos
  • Add all of the above directly to the blender
  • Dice onion
  • Trim and cut pork into 2 inch chunks

Make the stew

  • In a large pot on high heat
    • Add some vegetable oil and heat to almost smoking
    • Attempt to brown meat for a few minutes
    • Add salt and onions and cook for a few more minutes
    • Add spices and toast for a few minutes
  • Add all sauce ingredients to a blender and blend until smooth
  • Transfer sauce to the pot and bring back to a simmer
  • Simmer for an hour

Add potatoes and finish

  • While waiting, peel and wash potatoes
  • Cut into bite-sized chunks
  • Add potatoes to the stew
  • Simmer for 45–60 mins